Thursday, March 6

How to Make a Frittata Like My 99-year-old Italian Grandmother

When I was a kid, Lent never seemed that hard to me. I had to give up something I really loved like Snickers (which I seriously needed to cut back on anyway) and avoid meat on Fridays (which meant eating my grandmother's fri--taaa-taas). Eating Nan's frittatas was not a sacrifice.

Frittata is nothing more than eggs with vegetables, cheeses, or meats cooked into it. Yet, my grandmother's frittatas were always something special -- delicious, healthy, and comforting.

Whether or not you recognize Lent or have an Italian grandmother, there are many reasons why you should know how to make a frittata:

They're ridiculously fast and easy to make.

They're the perfect meal for the end of the week when you've run out of food. You could put just about anything in a frittata, (though I'd avoid chocolate chips).

They're endlessly versatile. Make them with whole eggs, egg whites, or Egg Beaters; add meats, cheeses, or veggies; and eat 'em for breakfast, lunch, or dinner.

They make great leftovers for tomorrow's lunch. Try some in a sandwich.

They're so much fun to say. Come on, you know you want to say it like Nan used to. So in your best Italian grandmother accent and say, "fri--taaa-taa" as if it's the greatest word in the world. I know for Nan, it was right up there with "pizzelle" or her favorite word, "bingo."

Here's how to make a great frittata in 5 easy steps:

1. Saute fillings before adding them to the eggs. This will impart more flavor and ensure that the fillings are thoroughly cooked.2. Lightly whisk eggs with herbs and seasonings before adding to the pan.3. Cook frittata in a heavy, flat-bottomed skillet over medium heat.4. This one is important: Using a fork, gently push the egg mixture from side to side, allowing it to seep to the bottom of the pan. This will ensure that the eggs cook thoroughly.5. Place the frittata under a broiler to create a puffy, golden brown topping.

Nan hasn't made a frittata in a few years. She is 99 years old and lives in the Alzheimer's unit of a nursing home, but it's like she's here with me every time I make one. Today's frittata combines two of Nan's favorite vegetables: tender asparagus and earthy mushrooms.

When I served it to Jeff, I said in true Nan fashion: "Come on, have a nice piece of frit--aaa--taa with asparagus and mushroonz." For some reason, Nan could never pronounce the final "m" in mushrooms; it always came out as "mushroon," which would inevitably make me laugh, which would inevitably lead to Nan saying, "What? What's so funny?"

Bring a small saucepan of water to a boil. Boil the asparagus for 2 minutes; drain, then place in a bowl of ice water. Shocking it will maintain its vivid green color. Drain and set aside.

Meanwhile, beat the eggs in a small bowl with half of the cheese, the fresh parsley, and salt and red pepper.

Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and sauté for 5 minutes or until golden brown; add the asparagus and cook 1 more minute. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

Susan- You're tugging at my heartstrings with this one. Asparagus and mushroom fritatta was my dad's special dish. He used to make it for us every year on Good Friday. It was the only time all year that he ever cooked.

I'm not an egg-y person but I can see and feel the love in the frittata you prepared :) I'm trying not to enjoy food too much during those special days in Lent-- I try to have fish in the most BLAH way possible, and avoid chocolate and dessert :D

Ugh!!! I should have read this recipe yesterday when I used up all my aspargus! But they were delicious roasted with a little bit of parmesan. Thanks for the tio. Now, I know why my fritata turns out dry sometimes ;)

I remember when I learned to make frittata... I was so pleased with it and to find a new thrifty way to clean out the refrigerator. I am particularly fond of using up roasted vegetables that way. Loved your story!

I loved how you wrote to make the perfect Frittata. Your looks delicious and i love the asperagus and the mushroom combo.Your nan was a realt cook wansn't she. I remember the Pizzele cookie from your nan

God bless your noni! My Italian grandmother died a few years back, but I feel sometimes like her attempt to assimilate appropriately into American culture caused her to conveniently 'forget' some of her mother's most famous dishes. But, her faves were (like yours) pizzelles, Escarole Wedding Soup ('scarole for short) and her famous Italian-American Sausage and Pepper Sandwiches. Really sweet post. Happy Lent! I want to eat chocolate again!!!Amy @ http://www.weareneverfull.com

What a beautiful post. I think it's wonderful that you're thinking of your grandmother when you make this delicious sounding frittata. I just love frittatas, to me they seem much more interesting than plain old omelettes. The photo is gorgeous!

I didn't have an Italian grandmother, but your Nan's favorite frittata is my favorite, too. I always add some fresh thyme from my garden, which appears at about the same time the asparagus are available at our local farm stand.

I use to get the snickers anyway, and keep them in a shoebox until after Easter...That may have defeated the idea...I love frittatas and often make them for a first course. I'm really jealous of your asparagus... soon we should have it!

that frittata looks awesome! pls thank your granny from my side for this Susan!:) also, this would be a great addition to the WBB-Balanced Breakfasts event I'm hosting this month, so do send it in if you can!

How wonderful! I have a strong attachment to my Granny's fried chicken & pecan pie. It's a blessing to have family ties to certain food dishes - even better when they look simply delicious! You did your Nan proud.

Hi Susan, My wife (also Susan) and I love frittatas. I also make one with red potatoes, onions & marinated artichokes which I brought into work and my receptionist (100% Italian) said it tasted just like her Nona's. Couldn't ask for a nicer compliment.

I inherited the family fritatta pan from my grandmother. It always came with the one strict rule that nothing was ever to be cooked in it other than a fritatta. I love making ftritattas and have finally mastered the art of it.

I make my frittata just as you describe. I use a wide variety of seasonings both from Tastefully Simple and Pampered Chef. Tonight I used rapini, broccoli tips, and fresh potaoes. My SECRET is my Calphalon double locking fry pan set. The two pans are separate but the handles lock together on one end (almost looking like a dome) Cook the eggs and vegetables until set in the deepest pan Lock the pans together.. Then flip, open the two pans and add cheeses of your choice. Tonight I also sprinkled toasted bread crumbs and parmesanon the top layer. My husband gave me the frittata pan set from Calphalon for Christmas 3 or 4 yrs ago and it has been used almost every weekend for Sunday breakfast. If I have leftover meats, I sometimes make a main dish frittata. I am not 99 yr. old nonna but I make a pretty mean frittata.